Last week I had a hankering for a really great peanut butter cookie. I wanted my cookie to be crunchy on the outside and chewy on the inside. I haven’t made peanut butter cookies since going gluten free 2 years ago. I wish I could say it is because of my amazing willpower, but that would be a pretty big lie. Truth is I haven’t found a recipe that I thought be good enough.
Then I came across this pin for Gluten Free Peanut Butter M&M Cookies from Lee at Fit Foodie Finds, I could tell from her photographs that her cookies had the texture I was looking for. The bigger question is how would they taste? My kitchen smelled so good while they were baking. I had a hard time waiting for them to cool before I took my first bite……peanut butter cookie HEAVEN!
The real test happened when my husband came home from work and grabbed a cookie and took a big bite. Usually he can tell right away if something is gluten free, he finished the first the first cookie and went for another one. That’s when I told him that they were gluten free, he was surprised that they tasted like regular cookies!
I love it when I can find a recipe that is so good you can’t tell it’s gluten free. The only thing that makes peanut butter cookies taste better is a little chocolate! Getting a bite of cookie with an M&M in it makes these cookies perfect. Yup, that means that……….
This Pin Rocks!
Gluten Free Peanut Butter M&M Cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup organic cane sugar
- 1 egg large
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 to 1/2 cups M&M candy pieces
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium size bowl, mix together 1 cup of peanut butter with 1 egg. In another medium size bowl, mix together sugar, coconut flour, and baking powder.
- With a wooden spoon, mix the wet and dry ingredients by slowly adding dry ingredients to wet. Add M&M candy pieces and mix with wooden spoon.
- Roll about 1-2 tablespoons of dough between your palms and place on cookie sheet.
- Then, take a fork, and press into dough. (The cookies don't really expand that much)
- Bake cookies at 350 for 9-11 minutes.
- Let your cookies cool for at least 10 minutes before serving. They need time to firm up!
We’re sharing this recipe at: Chef in Training, Hun…What’s For Dinner?, Inside BruCrew Life, A Bowl Full of Lemons, The Lady Behind the Curtain, Living Well Spending Less, The Pin Junkie, Lamberts Lately, Whipperberry, The Country Cook, Tatertots & Jello, Vegetarian Mama
YUM! I’m pinning these!
Kristina, you are a sweetheart….thanks so much! See you in a couple of days! Deb
Great post! Thanks for joining us and sharing the gluten free recipe on Simply BeBetsy. Sharon and Denise
We have made peanut butter cookies forever with 1 cup peanut butter, 1 egg, and 1 cup of sugar. You can add a little bit of flour if you need too, but without it is just a wonderful cookie too. And if you add 1 regular sugar half confectioners sugar it is more of a sugar cookie texture.
Mmm! Sounds simple and terrific.
oops half cup of regular sugar and half cup confectioners sugar
This looks like such a delicious recipe – can’t wait to try it:)
Thanks, Ginnie! You are going to love it.
Where are the M&Ms? Not in ingredients or instructions…
Hi Terri,
Can’t believe I forgot to list the M&M’s in the ingredients! Thanks for bringing that to my attention, I’ve corrected the recipe for you. Have a great day! Tracy – (the middle sister)
Were yours super crumbly?? I used natural peanut butter and the batter just falls apart. Any recommendations?
Tara,
Yes my cookies were crumbly, I also used natural peanut butter. Try adding a little more peanut butter 1/8 to 1/4 cup and see if that makes a difference. These taste amazing crumbled over ice cream! Let me if how they turn out! Thanks for following us and commenting. Tracy – (the middle sister)
These sound fabulous but I am allergic to coconut. Can you substitute a different flour for the coconut four?
Hi Kristina!
Almond flour should work fine. I would add a little less of the almond flour and then bake one cookie as a test to see what you get. If it spreads out to much then add a little more almond flour and test again by baking one cookie. The almond flour will taste great with the peanut butter and M&M’s! Thanks for following us, Tracy
Hi Tracy! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. You are more than welcome to share this resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies
Hey Gwen,
Thanks for including my Gluten Free M&M Cookies in your awesome round-up. Hope you have a great holiday season, Tracy